Hong Kong-style milk tea master Chan Tsz-ping passes away at 53

Chan Tsz-ping, the acclaimed winner of the 2016 International KamCha Competition and a revered figure in Hong Kong’s culinary scene, passed away in April at the age of 53 following an illness.

The Hong Kong Association of Coffee and Tea announced the news on Facebook, expressing deep sorrow over the loss of a cherished mentor and community pillar.

A passionate ambassador for Hong Kong-style milk tea, Chan frequently conducted demonstrations for the association and nurtured a generation of award-winning students.

His meticulous approach to the craft became legendary—he once shared with Sing Tao Daily, The Standard’s sister publication, that the perfect cup required patience, precision, and a golden hue achieved through exacting tea-water ratios and temperature control.

Chan’s signature technique involved straining the tea four times at a carefully modulated pace, finishing with a deliberate pour along the strainer’s edge to extract maximum flavor. He then blended it with a proprietary duo of creamers in a thick-walled cup, transforming the brew into a velvety, caramel-colored elixir.

Beyond technique, Chan found joy in the human connection his craft fostered. He made a point of working daily at his shop just to witness customers’ first delighted sips.

“Their smiles were my reward,” he once remarked.

Determined to preserve the tradition, Chan began teaching in 2017 and by 2021 had instructed over 4,000 students globally.

That same year, he established the Chan Tsz-ping Hong Kong-Style Milk Tea Research Academy in Kwun Tong, a hub for mastering not only milk tea but also other classic beverages. His legacy endures in every cup poured by his protégés and in the culture he tirelessly championed.